Pavlova with a Tropical Twist

Ingredients

While the original Pavlova is typically topped with fresh berries, this Puerto Rican version incorporates tropical fruits such as mango, pineapple, and passion fruit. Additionally, we infuse the meringue with a hint of coconut flavor, giving it a distinct island twist. We alse have the original recipe for Pavlova, so you can check it out.

• 4 large egg whites (120g) 4 large egg whites (120g)
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 teaspoon cornstarch 1 teaspoon cornstarch
• 1 teaspoon white vinegar 1 teaspoon white vinegar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract 1/2 teaspoon coconut extract
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 tablespoons powdered sugar 2 tablespoons powdered sugar
• 1 ripe mango, diced 1 ripe mango, diced
• 1 cup (150g) fresh pineapple chunks 1 cup (150g) fresh pineapple chunks
• 2 passion fruits, pulp scooped out 2 passion fruits, pulp scooped out

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat: 15g (9g saturated)
• Carbohydrates: 34g (30g sugars)
• Protein: 3g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 120°C (250°F). Line a baking sheet with parchment paper.
2. 2.
   In a clean, dry mixing bowl, beat the egg whites on medium speed until soft peaks form.
3. 3.
   Gradually add the granulated sugar, cornstarch, vinegar, vanilla extract, and coconut extract. Continue beating until stiff peaks form and the mixture is glossy.
4. 4.
   Spoon the meringue onto the prepared baking sheet, shaping it into a round nest-like form.
5. 5.
   Bake for 1 hour and 30 minutes, or until the meringue is crisp on the outside and soft on the inside. Turn off the oven and let it cool completely inside.
6. 6.
   In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form.
7. 7.
   Carefully transfer the cooled meringue onto a serving plate. Fill the center with the whipped cream.
8. 8.
   Top the pavlova with diced mango, pineapple chunks, and passion fruit pulp.
9. 9.
   Serve immediately and enjoy the tropical flavors of Puerto Rico!

Treat your ingredients with care...

• Mango — Choose a ripe mango for the best flavor and texture. It should be slightly soft to the touch and have a sweet aroma.
• Pineapple — Fresh pineapple works best for this recipe. Make sure to remove the tough core and cut it into bite-sized chunks.
• Passion fruit — Look for passion fruits that have wrinkled skin, as they indicate ripeness. Scoop out the pulp and discard the seeds before using.

Tips & Tricks

• To achieve the perfect meringue, make sure your mixing bowl and beaters are completely clean and free of any grease.
• Adding a touch of cornstarch and vinegar to the meringue helps create a crisp exterior and a marshmallow-like interior.
• If you prefer a stronger coconut flavor, you can add a few drops of coconut extract to the whipped cream as well.

Serving advice

Serve the Puerto Rican Paradise Pavlova immediately after assembling to maintain the crispness of the meringue. It pairs beautifully with a cup of freshly brewed Puerto Rican coffee.

Presentation advice

Garnish the pavlova with a sprinkle of toasted coconut flakes and a drizzle of passion fruit syrup for an extra touch of elegance. The vibrant colors of the tropical fruits will make this dessert a showstopper on any table.